Culinary Arts

Associate of Applied Science

SPECIALIZATIONS:Culinary ArtsPastry Arts Culinary Management

PURPOSE: The Culinary Arts program provides a comprehensive occupational-technical education
that prepares students with the skills needed for immediate industry employment opportunities
as culinary artisans and managers within a variety of culinary, food service, hospitality,
and retail paths.

OCCUPATIONAL OBJECTIVES: The Culinary Arts specialization prepares graduates to enter kitchens as professional cooks in hotels, resorts, restaurants,
catering operations, and a variety of retail businesses. The Pastry Arts specialization prepares students to enter kitchens as professional pastry cooks in hotels, resorts,
restaurants, catering operations, and a variety of businesses, while also preparing
students interested in opening their own pastry facility or business. The Culinary Management specialization prepares students to enter kitchens as entry-level supervisors and managers in hotels,
resorts, restaurants, catering operations, and a variety of retail businesses.

ADMISSION REQUIREMENTS: General college curricular admission

PROGRAM NOTES: The Culinary Arts AAS degree requires that students have the following competencies:
(1) competency in Math Essentials MTE 1-3 as demonstrated through the placement and
diagnostic tests or by satisfactorily completing the required MTE units, or equivalent,
and (2) competencies in reading and writing as demonstrated by placement in ENG 111
or placement in co-requisites ENG 111 and ENF 3 or completion of a college-level composition
course. Students needing to complete developmental studies courses in English or mathematics
may take those courses concurrently with HRI courses, if approved by the program head.

Faculty provide advising to enhance student success. All students wishing to enroll
in Culinary Arts must attend an advising session. Once enrolled, students must meet
with their advisor every semester to review their scheduling strategy and status toward
graduation. Information about advising and enrolling in classes is available at http://www.reynolds.edu/CulinaryAdvising.

Students who earn a final grade lower than “C” in any HRI course must obtain permission
from their advisor to continue the major in Culinary Arts. Students will be required
to repeat courses in their major when grades lower than “C” are earned. Exceptions
must be approved in writing by the program head.

The competency-based nature of the curriculum allows students with previous educational
studies, training, or experience to be evaluated for advanced standing. Students who
believe they are eligible for such consideration are required to meet with the program
head to discuss eligibility for evaluation and possible advanced standing.

The purpose of the associate of applied science (AAS) degree curriculum is to prepare
students for immediate employment upon graduation. Four-year college and university
transfer opportunities for AAS degrees, if existing, are usually very specific in
nature. Students may however, substitute some courses in the AAS degree curriculum
with courses that generally transfer to senior institutions. Students should consult
the program head at the earliest possible date for further guidance and are advised
to get assurances in writing in advance from the institution to which they wish to
transfer.

ACCREDITATION: The Culinary Arts Associate of Applied Science is accredited by the American Culinary
Federation Education Foundation Accrediting Commission (ACFEFAC). Students who graduate
from our Culinary Arts Associate of Applied Science in Culinary Arts and are American
Culinary Federation (ACF) members at the time of graduation are eligible for free
ACF certification as a Certified Culinarian®. Students who are not ACF members may still earn their Certified Culinarian® credential for a fee set by the ACFEFAC. Graduates who use this benefit have an advantage
when seeking employment, because certification is representative of having the knowledge
and skills to be successful.

CULINARY APPRENTICESHIP: The American Culinary Federation (ACF) offers a three-year apprenticeship program.
Reynolds does not administer the apprenticeship, but does provide the educational
component of the program. Interested parties should contact the ACF Virginia Chefs
Association at vachefs.org for further information.

COMPUTER COMPETENCY REQUIREMENT: Students in this program will meet the college’s computer competency requirement by
successfully completing HRI 159.

CURRICULUM SEQUENCE: The curriculum sequences illustrated below are examples of how courses may be completed.
For complete information, visit http://www.reynolds.edu/ApprenticeSequence. Many students are academically prepared and disciplined enough to earn the Culinary
Arts Associate of Applied Science in an accelerated manner. A fast-track, 15-month
schedule may be viewed at http://www.reynolds.edu/ApprenticeSequence. Due to the accelerated pace and intensive workload, students should carefully consider
this scheduling option prior to enrolling. Students must meet with the program head
and receive approval for entry into this track; college transfer credit and prior
related work experience are required.

REQUIRED UNIFORMS AND TOOL KITS: Students enrolled in HRI courses must wear an approved uniform and possess an approved
tool kit for HRI courses. Specifications may be obtained at http://www.reynolds.edu/uniforms-for-culinary or from the program head. All required items are available through the campus bookstore,
and financial aid may be used to assist with obtaining these items.

FINANCIAL REQUIREMENTS: In addition to the regular college tuition and fees, the Culinary Arts AAS degree
and specializations require the following:

These costs are approximate, are subject to change without notice, and do not cover
transportation costs.

DIETARY EXCEPTION POLICY: While enrolled and participating in the Culinary Arts program, especially laboratories,
students will come into contact with various ingredients, some of which are familiar
to them and many that are not. The Culinary Arts AAS is aligned with industry standards
and expectations, which require students to be industry-ready upon completion of the
program. The industry expects taste development; therefore, a majority of the program
revolves around “tasting as you go” as a standard of higher-level cooking, comprehension,
and assessment. Without directly participating in tasting, the chances of a successful
dish and grade are highly compromised. The following areas address these potential
concerns:

Tasting – Part of the educational portion of the program is exposure to new ingredients, products,
and flavor pairings. During required classes, students will participate in tasting
activities of foods that include safe to eat raw and fresh ingredients; cooked ingredients;
and fresh, uncooked, and cooked dishes. Students will be expected to taste all items,
except those that are documented on file as food restrictions. The process of discerning
tastes, flavors, seasonings, and “dish needs” is included as part of the grading rubric.
Students who do not participate in tasting activities will have their grade adjusted
accordingly.

Allergies – The college is committed to student safety. Students with allergy concerns need
to provide documentation of food allergies from their doctor to be registered and
on file with the Office of Student Accommodations, at which time the student will
be provided an accepted accommodations form for presentation to every instructor for
each related course, each semester. Students need to provide in written form the
process for assisting them if an issue arises related to this. It is the student’s
responsibility to assure these documents are on file with the Office of Student Accommodations
and that they are shared with faculty prior to being needed. In the event that a
student opts out of a tasting activity, the instructor will offer a relevant alternative
written assignment for the student to complete as a graded alternative to the objectionable
tasting activity.

Religion and Religious Practices – Whereas Reynolds accepts students of all faiths, certain programs contain learning
activities that may not align with specific religions or religious practices. The
Culinary Arts AAS and its specializations are examples of these programs. Students
may choose not to participate in tasting activities if a specific item conflicts with
their religious beliefs; however, all efforts should be made to participate within
reason. In the event that a student opts out of a tasting activity, the instructor
will offer a relevant alternative written assignment for the student to complete as
a graded alternative to the objectionable tasting activity. A second option, referred
to as the “Taste and Spit Method,” is also available. Tasting and subsequent spitting
allow the student to experience the sensory attributes of the food without actually
consuming the food. This option satisfies the intended learning benefits of tasting
and would not require the completion of the alternative written assignment. During
the first week of classes, students need to inform faculty in written form of any
religious restrictions.

Restrictive and Medical Diets – Documented accommodations through the Office of Accommodations are intended to
provide a safe environment for students. Only documented restrictions that provide
students a reasonable ability to complete the course and program objectives may be
accommodated. It is possible that not all requested accommodations will be granted
through the Office of Student Accommodations, as those that are provided may still
require students to complete tasks, recipes, and formulas that work with the product
in question as part of comprehensive learning. As an example, a student with Celiac’s
Disease who opts out of a tasting activity will be offered a relevant alternative
written assignment as a graded alternative to the objectionable tasting activity.

Lifestyle and Elective Diets – Whereas the choice of following a lifestyle or elective diet is respected, there
are instances where they may not be accommodated within this program. These diets
include, but are not limited to, Vegan, Raw Only, Vegetarian, Lacto-Ovo, Lacto, Ovo,
Pollotarian, Pescatarian, and Flexitarian. Students may choose not to participate
in certain tasting activities; however, their grade will be reflective of these choices.
Students may choose an option referred to as the “Taste and Spit Method.” Tasting
and subsequent spitting allow the student to experience the sensory attributes of
the food without actually consuming the food. Students who choose to taste may spit
out the product after assessing the characteristics related to the educational objectives.

Students with a particular concern or question should reach out directly to the program
head or the Office of Student Accommodations.

TECHNICAL STANDARDS: It is understood that any student who is otherwise qualified may be able to use reasonable
accommodations in order to meet program standards that are necessary for employment
in the culinary industry. Students with an identified disability should contact the
Office of Student Accommodations in order to receive available, reasonable accommodations.
Students in the Culinary Arts program must have the ability to perform sufficiently
kitchen, internship, externship, dining room, market cafe, laboratory, and classroom
activities and procedures. A list of essential functions, educational and industry
standards, and related examples is provided at http://www.reynolds.edu/standards.

HOSPITALITY MANAGEMENT

HRI 106 Principles of Culinary Arts I (3 cr.)

Introduces the fundamental principles of food preparation and basic culinary procedures.
Stresses the use of proper culinary procedures combined with food science, proper
sanitation, standards of quality for food items that are made, and proper use and
care of kitchen equipment. Prerequisite or co-requisite: HRI 115. Lecture 2 hours.
Laboratory 3 hours. Total 5 hours per week.

HRI 115 Food Service Managers Sanitation Certification (1 cr.)

Presents an accelerated survey of principles and applications of sanitary food service,
designed to promote the skills of managers in food service establishments licensed
by the Commonwealth of Virginia. (Upon successful completion of the course, a certificate
of achievement is awarded by the Educational Foundation of the National Restaurant
Association, and the student's name is entered in the Foundation Registry.) Lecture
1 hour per week.

HRI 119 Applied Nutrition for Food Service (2 cr.)

Studies food composition, nutrition science, and application of nutrition principles
by the food service professional. Provides the student with a basic understanding
of human nutrition and application of nutrition in the service of commercially prepared
meals. Co-requisite: HRI 122. Lecture 2 hours per week.

HRI 122 Applied Nutrition for Food Service Laboratory (1 cr.)

Includes application of skill sets for understanding, reviewing, revising, scaling,
and preparing existing recipes and the creation of new recipes with a focus on healthy
cooking techniques, alternative products, and critical thinking. Provides students
an opportunity to apply the concepts and develop the skill sets taught in HRI 119.
Prerequisite: HRI 106 Laboratory 5 hours per week.

HRI 134 Food and Beverage Service Management (3 cr.)

Provides a conceptual and technical framework for managing the service of meals in
a variety of commercial settings. Studies the integration of production and service
delivery, guest contact dynamics, reservation management, and point-of-sale technology
systems. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

HRI 154 Principles of Hospitality Management (3 cr.)

Presents basic understanding of the hospitality industry by tracing the industry's
growth and development, reviewing the organization and management of lodging, food,
and beverage operations; and focusing on industry opportunities and future trends.
Lecture 3 hours per week.

HRI 159 Introduction to Hospitality Industry Computer Systems (3 cr.)

Familiarizes students with computerized information technology to manage information,
support decision-making and analysis, improve processes, increase productivity, and
enhance customer service in the hospitality industry. Lecture 2 hours. Laboratory
2 hours. Total 4 hours per week.

HRI 190 Coordinated Internship in Culinary Arts (1 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service
firms coordinated by the college. Prerequisite: program head approval. Laboratory
5 hours per week.

HRI 190 Coordinated Internship in Culinary Arts (3 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service
firms coordinated by the college. Prerequisite: Program head approval is required
for enrollment in this course. Laboratory 15 hours per week.

HRI 190 Coordinated Internship in Culinary Management (1 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service
firms coordinated by the college. Prerequisite: program head approval. Laboratory
5 hours per week.

HRI 190 Coordinated Internship in Culinary Management (3 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service
firms coordinated by the college. Prerequisite: Program head approval is required
for enrollment in this course. Laboratory 15 hours per week.

HRI 190 Coordinated Internship in Pastry Arts (1 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service
firms coordinated by the college. Prerequisite: program head approval. Laboratory
5 hours per week.

HRI 190 Coordinated Internship in Pastry Arts (3 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service
firms coordinated by the college. Prerequisite: Program head approval is required
for enrollment in this course. Laboratory 15 hours per week.

Presents basic understanding of the hospitality industry by tracing the industry's
growth and development, reviewing the organization and management of lodging, food,
and beverage operations; and focusing on industry opportunities and future trends.
Lecture 3 hours per week.

HRI 206 International Cuisine (3 cr.)

Introduces the concepts of cultural differences and similarities and the preparation
of the food specialties of the major geographical areas of the world. Focuses on emerging
cuisines as they become popular. Prerequisites: HRI 145 and HRI 220. Co-requisite:
HRI 207. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

HRI 207 American Regional Cuisine (3 cr.)

Studies the distinct regional cooking styles of America and its neighbors. Emphasizes
the indigenous ingredients, as well as the cultural aspect of each region's cooking
style. Includes the preparation of the various regional foods. Prerequisites: HRI
145 and HRI 220. Co-requisite: HRI 206. Lecture 2 hours. Laboratory 3 hours. Total
5 hours per week.

HRI 235 Marketing of Hospitality Services (3 cr.)

Studies principles and practices of marketing the services of the hotel and restaurant
industry. Emphasizes the marketing concept with applications leading to customer satisfaction.
Reviews methods of external and internal stimulation of sales. May include a practical
sales/marketing exercise and computer applications. Lecture 3 hours per week.

HRI 237 Current Issues and Environmental Responsibilities in the Hospitality Industry
(1 cr.)

Studies aspects of the evolving hospitality industry, including the collective impact
of environmental stewardship and sustainability, local sourcing of products and ingredients,
greening of hospitality businesses, cost-benefit analyses of sustainability decisions,
and ethical questions related to these topics. Environmental Sustainability Designation:
Course content related to the study of sustainable development. Lecture 1 hour per
week.

HRI 241 Supervision in the Hospitality Industry (3 cr.)

Provides a comprehensive review of considerations for preparing students to become
effective supervisors in restaurants and lodging operations. Lecture 3 hours per week.

HRI 242 Training and Development for the Hospitality Industry (3 cr.)

Provides a thorough look at training by addressing how to assess and analyze the training
needs of new and established hospitality operations; look upon training and development
as an investment; use training tools and techniques; train with technology; measure
and evaluate training; and use different training techniques when training employees,
supervisors, and managers. Lecture 3 hours per week.

HRI 251 Food and Beverage Cost Control I (3 cr.)

Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving,
storing, issuing, production, sales, and service, which result in achievement of an
operation's profit potential. Emphasizes both manual and computerized approaches.
Prerequisite: MTH 120. Lecture 3 hours per week.

HRI 257 Catering Management (3 cr.)

HRI 270 Strategic Lodging Management (3 cr.)

Presents lodging management principles, focusing on strategic planning as the foundation
for operational effectiveness. Synthesizes management practices, which can be used
by entry-level, mid-level, and executive management. Prerequisites: HRI 154 and ACC
115 or equivalent. Lecture 3 hours per week.

HRI 275 Hospitality Law (3 cr.)

Studies legal principles governing hospitality operations. Includes applications of
common law and statutory decisions, discussion of legal theory, and regulations governing
management of hospitality enterprises. Lecture 3 hours per week.

HRI 285 Chocolate and Sugar Arts (3 cr.)

Focuses on the study of chocolate and sugar as used by the pastry artist to create
candies, confections, and showpieces. Prerequisite: HRI 280. Lecture 2 hours. Laboratory
3 hours. Total 5 hours per week.

HRI 288 Health-conscious Baking (3 cr.)

Provides students with an understanding of the ingredients and methods used in creating
healthy and special needs breads, pastries, cookies, and other desserts. Lecture 2
hours. Laboratory 3 hours. Total 5 hours per week.

HRI 290 Coordinated Internship in Culinary Arts (3 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service
firms coordinated by the college. Prerequisite: program head approval. Laboratory
15 hours per week.

HRI 290 Coordinated Internship in Culinary Management (3 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service
firms coordinated by the college. Prerequisite: program head approval. Laboratory
15 hours per week.

HRI 290 Coordinated Internship in Hospitality Management (3 cr.)

Provides supervised on-the-job training in selected business, industrial, or service
firms coordinated by the college. Laboratory 15 hours per week.

HRI 290 Coordinated Internship in Pastry Arts (3 cr.)

Provides supervised, on-the-job training in selected business, industrial, or service
firms coordinated by the college. Prerequisite: program head approval. Laboratory
15 hours per week.

HRI 298 Seminar and Project in Hospitality Management (3 cr.)

Requires completion of a project or research report related to the student's occupational
objectives and a study of approaches to the selection and pursuit of career opportunities
in the field. Involves field research and observation, independent research, and
development of a context for assimilating hospitality management principles. Prerequisites:
HRI 154, HRI 224, HRI 235, and HRI 255. Lecture 3 hours per week.

HRI 299 Supervised Study: American Regional Cuisine (3 cr.)

Studies the distinct regional cooking styles of America and its neighbors. Emphasizes
the indigenous ingredients, as well as the cultural aspect of each region's cooking
style. Includes the preparation of the various regional foods. Prerequisites: HRI
145 and HRI 220. Co-requisite: HRI 206. Lecture 2 hours. Laboratory 3 hours. Total
5 hours per week.

HRI 299 Supervised Study: Capstone Study in Culinary Arts (3 cr.)

Assigns problems for independent study incorporating previous instruction and supervised
by the instructor. Provides the student and instructor an opportunity to work together
to identify the critical areas of need in the student's repertoire. An individualized
plan will be developed to address the student's weaknesses and to lead progressively
to a group demonstration of critical skills. Individual assessment constitutes the
majority of this course. Lab, lecture, research, and out-of-class projects will be
utilized. Prerequisites: HRI 206, HRI 207, HRI 251. Laboratory 15 hours. Total 15
hours per week.

Assigns problems for independent study incorporating previous instruction and supervised
by the instructor. Provides the student and instructor an opportunity to work together
to identify the critical areas of need in the student's repertoire. An individualized
plan will be developed to address the student's weaknesses and to lead progressively
to a group demonstration of critical skills. Individual assessment constitutes the
majority of this course. Lab, lecture, research, and out-of-class projects will be
utilized. Prerequisites: HRI 275, HRI 235, HRI 251. Laboratory 15 hours. Total 15
hours per week.

HRI 299 Supervised Study: Capstone Study in Pastry Arts (3 cr.)

Assigns problems for independent study incorporating previous instruction and supervised
by the instructor. Provides the student and instructor an opportunity to work together
to identify the critical areas of need in the student's repertoire. An individualized
plan will be developed to address the student's weaknesses and to lead progressively
to a group demonstration of critical skills. Individual assessment constitutes the
majority of this course. Lab, lecture, research, and out-of-class projects will be
utilized. Prerequisites: HRI 288, HRI 286, HRI 251. Laboratory 15 hours. Total 15
hours per week.

HRI 299 Supervised Study: Catering Management (3 cr.)

HRI 299 Supervised Study: International Cuisine (3 cr.)

Introduces the concepts of cultural differences and similarities and the preparation
of the food specialties of the major geographical areas of the world. Focuses on emerging
cuisines as they become popular. Prerequisites: HRI 145 and HRI 220. Co-requisite:
HRI 207. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Bright Outlook occupations are expected to have rapid growth over the next 10-years
(employment increase of 10% or more in the Richmond, MSA over the period of 2018-2028)
or are expected to have a high demand (projected to have 750 or more job openings
in the Richmond, MSA over the period of 2018-2028).

1 This program may prepare you for one or more of the listed jobs; however, graduates
may not be qualified for all of the jobs listed in this section.

Reynolds Community College makes every attempt to provide students with the best,
most accuarate information possible. The data was sourced from external agencies (O*NET and JobsEQ) on August 15, 2018.

Bright Outlook occupations are expected to have rapid growth over the next 10-years
(employment increase of 10% or more in the Richmond, MSA over the period of 2018-2028)
or are expected to have a high demand (projected to have 750 or more job openings
in the Richmond, MSA over the period of 2018-2028).

1 This program may prepare you for one or more of the listed jobs; however, graduates
may not be qualified for all of the jobs listed in this section.

Reynolds Community College makes every attempt to provide students with the best,
most accuarate information possible. The data was sourced from external agencies (O*NET and JobsEQ) on August 15, 2018.

Bright Outlook occupations are expected to have rapid growth over the next 10-years
(employment increase of 10% or more in the Richmond, MSA over the period of 2018-2028)
or are expected to have a high demand (projected to have 750 or more job openings
in the Richmond, MSA over the period of 2018-2028).

1 This program may prepare you for one or more of the listed jobs; however, graduates
may not be qualified for all of the jobs listed in this section.

Reynolds Community College makes every attempt to provide students with the best,
most accuarate information possible. The data was sourced from external agencies (O*NET and JobsEQ) on August 15, 2018.